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Heavenly Curried Potato + Cauliflower Soup

Many Blossoms

Posted on August 19 2019

Heavenly Curried Potato + Cauliflower Soup

 

Decadent and creamy Curried Potato + Cauliflower Soup recipe. Sometimes we don't want a heavy greasy meal for dinner, but also don't want a baby salad. Meet yourself in the middle. 

 

  

Serves: 2

 

3          Cup                 Cauliflower, chopped

1          Lg                    Potato, peeled and diced

1          Tbsp                Ghee, or butter

1          sml                  Onion, diced

1- 2      tsp                   Ginger, minced (adjust to taste)

½         tsp                   Curry powder, (mild)

3/4       Cup                 Coconut milk

1 ¼      Cup                 Chicken bone broth, or more if needed

                                    Salt and pepper, to taste

 

  1. Combine the cauliflower and potato in medium pan with salted water to cover.
  2. Cover and cook for 5 minutes.
  3. Remove 1 cup of the cauliflower and set aside. Cook remaining cauliflower and potato until very tender. Drain the cooked vegetables and set aside.
  4. Melt the ghee/butter in the same pan. Add onion, ginger and garlic and cook over medium heat until tender, approximately 5 minutes. Mix in the curry powder and cook for 30 seconds (until fragrant).
  5. Add the well-cooked cauliflower and potato, along with the cooked onion mixture (plus any juices from pan) and coconut milk to a food processor or blender. Puree on high speed until smooth. If mixture is too thick, add a little of the chicken broth and blend again.
  6. Return to pan and add the reserved 1 cup of cauliflower and the remaining chicken bone broth and heat through over low heat, (DO NOT BOIL).
  7. Season to taste with salt and freshly ground black pepper.

 

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